For those of you who miss my old Richmond Addict, this is the same blade profile with excellent steel and handmade by Mr. Tanaka of Matsubara. The most popular material used for Japanese knives is Yasuki Specialty Steel (YSS). Yasuki steel was developed by Hitachi Metal Ltd. from “Tatara,” an ancient Japanese method of manufacturing iron. There are several grades of these steels depending on the percentage of impurities and the composition of special metals. White Steel (YSS Shiro-gami, White-paper) is the purest type of carbon steel with very few impurities. Forging white steel is extremely difficult and requires highly skilled craftsmen to make the most of this alloy. There are white steel #1, #2 and #3 varieties. #1 is the hardest of the three. A knife made of this steel has an extremely sharp edge but can be brittle and prone to chipping.
Matsubara uses White steel #1 for the range of knives that includes this 240mm gyuto. They hammer forge the blades in the traditional way. To reduce the fragility of the core steel they cover the blade in a softer carbon steel which imparts strength and lightness to the knife. The kurouchi finish adds an additional layer of protection to the blade while enhancing its aesthetic appeal. The final touch comes in the form of some lovely hand-engraved kanji characters.
At 240mm this knife sits right in the middle of popular gyuto lengths. It is a tall blade with a slightly thick spine. This adds to the rigidity and responsiveness of the knife while providing extra finger clearance. The grind is a symmetrical, double-sided type with a very sharp out-of-the-box edge. It comes attached to a simple octagonal walnut handle. We do not have a saya that fits this knife.Brand: Matsubara
Blacksmith: Tanaka San
Location: Nagasaki, Japan
Construction: Hammer Forged, San Mai
Cladding: Soft Iron
Weight: 6.8 oz (170 g)
Edge Length: 238 mm
Total Length: 390 mm
Spine Thickness at Base: 4 mm
Blade Height: 51 mm
Handle Type: Octagonal Walnut
Please note that Mr. Tanaka often puts a notch in the tang; this is done on purpose and is not an installation mistake.
Matsubara uses White steel #1 for the range of knives that includes this 240mm gyuto. They hammer forge the blades in the traditional way. To reduce the fragility of the core steel they cover the blade in a softer carbon steel which imparts strength and lightness to the knife. The kurouchi finish adds an additional layer of protection to the blade while enhancing its aesthetic appeal. The final touch comes in the form of some lovely hand-engraved kanji characters.
At 240mm this knife sits right in the middle of popular gyuto lengths. It is a tall blade with a slightly thick spine. This adds to the rigidity and responsiveness of the knife while providing extra finger clearance. The grind is a symmetrical, double-sided type with a very sharp out-of-the-box edge. It comes attached to a simple octagonal walnut handle. We do not have a saya that fits this knife.
Reviews
1 review(s) WRITE A REVIEW (Reviews are subject to approval) Fabulous knifePosted By: Edd Patton - verified customer
2 people found this review helpful
I was wanting a longer chef's knife to replace a Wusthof 8" wide chef's knife. I wanted a tall carbon blade that wasn't overly long. This knife is much more deft and nimble than I thought it would be, and being white paper steel 31 sharpens up beautifully. The height is 54mm (higher than posted height), which is just what I wanted. Really, really happy with this knife, I love it.
2 people found this review helpful
I was wanting a longer chef's knife to replace a Wusthof 8" wide chef's knife. I wanted a tall carbon blade that wasn't overly long. This knife is much more deft and nimble than I thought it would be, and being white paper steel 31 sharpens up beautifully. The height is 54mm (higher than posted height), which is just what I wanted. Really, really happy with this knife, I love it.
